DESCRIPTION
What begins as Wild Mother's raw organic apple cider vinegar spends between one and four years in genuine Tasmanian whisky casks, then is blended across small batches. Oak does the rest: the acidity is lifted, the edges softened.
Expect bright apple layered with vanilla, a faint char and gentle spirit warmth, closer in feel to a good sherry vinegar. Baste it over roasting pork or chicken, deglaze a pan, or use it sparingly over oysters and grilled fish.







